Located at Taksu Sanur Hotel, Puerta 26 is a contemporary steakhouse with specialties in dry-aged beef from Spain, Argentina, and Tasmania, alongside Spanish-Mediterranean delicacies by Chef Andrea Peresthu.
Specializing in dry-aged steaks, their premium beef can undergo up to 90 days of the dry-aging process—ensuring it reaches the pinnacle of tenderness and quality. Guests can choose between personal-sized and family-sized servings on their steak menu. Solo diners can enjoy their Solomillo Sirloin Steak for 250 grams, while group diners can devour in their T-Bone Steak with a minimum cut of 750 grams. The family-sized steak is served sizzling on top of the deluxe Ofyr grill to keep it warm throughout the dining, which makes it perfect for sharing. Aside from steaks, Puerta 26 serves an array of iconic Spanish-Mediterranean cuisine, ranging from tapas to main courses, along with a curated list of beverages.
The steakhouse is mixing rustic style with industrial design, featuring wooden dining table sets and a glass storefront in a black metal façade. Its intimate rustic-chic atmosphere is escalated with an open kitchen and a dry-age chiller room where guests can delve deeper into its steakhouse lifestyle. Puerta 26 provides a cosy indoor dining area alongside a dedicated bar area, and a sidewalk patio, set to cater for patrons for lunch and dinner.
View Menu: Lunch & Dinner | Cocktail, Wine & Beverages
Foodgasm: Rubia Gallega | Solomillo
